Busy Kitchen Times – Putting Food Up
This is the start of the busiest time of year on the homestead and the busy kitchen looks like someone had a food fight off and on throughout the day. The garden is in all its glory and producing more food than I can keep up with. Steve goes out the door in the morning with bags of cucumbers, zucchini and tomatoes to share. Friends go home with garlic, carrots and leeks. I’ve picked five gallons of blackberries so far this year, and bought seven quarts of blueberries at a roadside stand this week. All but a few blueberries are jammed, bourbon sauced or frozen. I’ll share a couple of fruit sauce recipes next weekend that are great with meat and even dessert.
Some of the peppers to be used in Hot Pepper Jelly.
I stewed tomatoes and used onions, peppers, garlic and herbs grown here. Add a little lemon juice, celery and some sea salt, and there it is. I’ll do one more batch of these tomatoes before the season is over. This time I used Juliet, Pruden’s Purple, Opalka, Bobcat, Super Bush from Renee’s Garden, and two volunteer varieties. One volunteer is small and round, a little too juice for this purpose but what the heck. The second volunteer is a plum/paste tomato that always has green shoulders but tastes good. One of my favorite times in a busy kitchen is the few minutes between the first and last lids popping on cooling canning jars.
The dehydrators run nearly 24/7 this time of year. I’ve been keeping the trays filled with oregano, basil, sage, lavender and mint. There will be rosemary and catnip soon. I enjoy stripping the dried leaves from the stems, dropping them into Mason jars as I go, tamping them down to make room for more, and filling the kitchen with the aroma of herbs. I think this winter I’ll start making my own herb and spice blends.
Tammy and I set out to pick blackberries on Thursday but got sidetracked. We picked a few mushrooms on the way to the blackberry patch, and then a few more, and then “I see one” turned into “…three…twelve…bring the bucket…”
We weren’t prepared for mushroom picking but we made the best of it and split two and a half bushels of wild Procini and other boletes, Chanterelles, Coral and Lobster mushrooms. I’ve been picking mushrooms all my life and never seen so many mushrooms in one small area.
Not a blackberry was picked. We’ll go back next week for blackberries with knives and baskets in the truck this time, just in case.
The dehydrators are full of mushrooms now, and more were sauteed and frozen. I’ll make Cream of Wild Mushroom Soup on the next rainy or chilly day, and maybe a loaf of sourdough bread.
Corn in the High Tunnel
I’m experimenting with corn in the high tunnel this year. So far so good. The tassels are more than ten feet high and the ears are filling out. I hand pollinated each ear but I’m not sure how well I did. Wind blows into the tunnel and I gave the stalks a shake each day to add to the pollination. The ears don’t look full. I hope it at least tastes good even if the ears aren’t full. The corn won’t spend much time in my busy kitchen. I’ll put a few inches of water in a kettle and set it on to boil before I go out to pick the corn. Once shucked, the corn will go into the boiling water, the heat turned off, and the timer set for three minutes. Soft warm butter, a little sea salt and it’s ready. I’ll grill some, too.
On the bear front, it’s been an up and down week. The big bear didn’t come one night but the other bait was busy with four bears one night. Last night only one bear went to 2 and the big bear to 1 but only for a few minutes. I’ve been encouraged and hopeful but I don’t get too excited and I never, ever assume this is going to be easy. I’ll be in the stand on Monday morning, ready for opening day.